Juicy and tender Pork Skewers are a great way to grill during the summer. Plus, when you’re cooking outside, clean-up is a breeze.
Grilled Pork Butt Steaks
Thick cut pork from the Boston Butt is perfect for grilled pork steaks. Visit your local butcher to get these unusual cuts ready for you.
Seasoned to perfection, you can also add a nice smoke flavor by adding some cherry wood to the hot coals. Use a raised cooking grate, so the steaks can spend more time in the smoke.
The steaks are wrapped in foil with butter and honey, which helps to tenderize them, add flavor, and keep from getting too dark on the grill. A final brushing with vinegar sauce will give them nice char marks.
4 (1 1/4-inch-thick, 5cm) pork butt steaks
1/4 cup Killer Hogs The AP Rub (or your favorite rub)
1/4 cup Killer Hogs The BBQ Rub (or your favorite rub)
8 tablespoons salted butter, divided into 8 pats
1/4 cup honey
1 cup Killer Hogs Vinegar Sauce (or your favorite sauce)
Prepare a charcoal grill for direct grilling. Divide the hot charcoal evenly across the front and back and place unlit charcoal down the middle. Place 2 chunks of cherry wood over the hot coals for smoke flavor.
Season each steak with the rubs.
Place the steak on a raised rack a few inches above the cooking grate. Cook on both sides for 20 minutes each, or until the outside begins to darken.
Place the steaks on to individual pieces of foil and top with 2 tablespoons butter and a drizzle of honey each. Wrap completely and return the pork to the raised cooking rack.
Continue to cook until the internal temperature reaches 190 to 195 degrees F (88 to 91 degrees C), about 30 minutes.
Carefully unwrap each steak and brush with the vinegar sauce.
Remove the raised rack from the grill and place the steaks directly on the grates to sear each side, about 4 minutes per side.
Serve with additional vinegar sauce for dipping.